Today was my friend’s birthday and as she was born in the 70’s it became quickly the party theme. When I asked her husband what he wanted me to bring he said I had to find something from the 70’s.

Well first of all I can’t remember because I started eating solid food only in the late 70’s but also because I didn’t grow up in America. So here I am going to the discovery of food in America in the 70’s, well nothing to be proud of but of all the food abomination I saw I found two that I would cook, Mac and cheese or broccoli casserole. I ask to the host about the choice and he said can’t you just do both in one dish?

Sure! I hadn’t thought of it but now my mission was to pull this recipe making it tasteful and only with fresh ingredients, no box crap! This recipe was made for 25 people.

First you want o clean and steam your broccoli to a crisp. they should still have a bite when you take them off and immediately cool them off, ice bath or my window seal was pretty cold on this saturday morning it did the trick.

Then cook your pasta. I used elbow to stay more faithful to the original recipe, but penne or farfale would be fun too. As soon as the pasta are Al dente, still with a bit of resistance, cool them off under cold water, this will prevent the clumping. In a pan I added my broccoli and the pasta.

Now the sauce. I started by making a béchamel (for recipe with measurement of béchamel click here)with equal amount of butter and flower in a sauce pan, let the butter melt and whisk in the flour, let it cook for a few minutes, without giving it color. Then add milk and let the sauce thicken a bit, I didn’t take it as far in the thickness as I usually do because I wanted the consistency of those box mac and cheese. Then I add the grated sharp cheddar and whisked it in until nice and smooth.

Pour the sauce over the pasta and broccoli and mix gently. If you think the sauce is a bit too thick don’t panic just add a couple tablespoon of water and mix it in.

I made the crusty top with bread crumbs, home made of course!!, with 2 glove of minced garlic and parsley. And put the whole thing under a broiler until nice and brown.

Here you have it my 70’s version of Mac and Cheese!

Bon Appétit!